Bengali Dimer Chop
Bengali Dimer Chop aka egg chop is a great evening snack that’s both delicious and filling. Aloo anda cutlet is made with wrapping boiled eggs with a mashed potato mixture, dipping the cutlets in corn flour, rolling in breadcrumbs and deep-frying them to perfection.
Servings: 2
Calories: 475kcal
Ingredients
- Eggs - 2
- Potatoes – 4 small
- Coriander leaves chopped – 1 tbsp
- Salt to taste
- Ginger – ¼ tsp grated
- Chaat Masala – ¼ tsp
- Onion – ½ small
- Green chilli - 1
- White pepper powder – ¼ tsp
- Chilli powder – ¼ tsp
- Corn flour – 2 tbsp
- Breadcrumbs – ½ cup
- Oil for deep frying
Instructions
- Hard boil the eggs and de-shell. Cut into halves and keep aside.
- Boil the potatoes and remove skin. Mash the potatoes well. Add chopped coriander leaves, chopped onions, green chilli, salt, ginger, pepper powder, chilli powder and chaat masala. Mix well.
- Divide the potato mixture into 4 portions.
- Take a portion of the potato mixture, flatten it and place half an egg in the centre. Cover the entire egg with the potato mixture. There should be no gaps. Do the same with the rest of the egg halves.
- Refrigerate for 15 minutes.
- Meanwhile, take some corn flour in a bowl. Add a pinch of salt and a little water and blend into a smooth paste.
- Tip some breadcrumbs onto a plate.
- Remove the prepared cutlets from the refrigerator and allow it to come to room temperature.
- Dip the cutlets in corn flour slurry, roll in breadcrumbs and place on a plate.
- Heat oil for deep frying in a kadai. Gently drop the cutlets into the oil and fry on medium heat to a golden brown.
- Remove with a slotted spoon and place on paper towels.
- Serve egg cutlet hot with tomato ketchup.
Notes
* You can substitute eggs with paneer/cheese.